PREPARATION 1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika. 2. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes or until tender and golden brown. 3. Season skirt steak with salt and pepper. Cook on high heat for roughly 3 minutes each side, for medium-rare. 4. Let the steak rest for 10 minutes, then slice into cubes. 5. In a cast iron skillet or on a baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for 5 minutes or until the cheese is melted. 6. Serve immediately with sour cream, salsa, green onions or any topping of choice.

PREPARATION 1. Combine pork belly slices with garlic, soy sauce, red pepper powder, honey and kimchi juice. Mix until the pork belly is coated in red. 2. Pan fry pork belly until fat has rendered and is crispy. 3. Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. And repeat. 4. Melt the cheeses under the broiler until crispy and bubbly. 5. Mix together the sour cream and kimchi juice and drizzle on top of the nachos. Add any garnishes to taste and enjoy!

PREPARATION 1. Toss chicken with Cajun seasoning, garlic powder, chili powder, pepper flakes, and hot sauce. 2. Cook chicken in a cast-iron skillet, on a high heat for about 10-15 minutes. Be careful not to overcrowd the skillet. Once the chicken is fully cooked, set aside. 3. Sauté onion, jalepeños, tomatoes, and corn in the skillet. Add more cajun seasoning. Once the veggies have softened, return the chicken to the mixture. 4. Top it all off with freshly grated pepper jack cheese, salsa, and broil that till the cheese is melted. 5. Garnish it with tortilla chips, fresh basil, and sour cream, or whatever you’re feeling!